külmhoiduse
Külmhoiduse, also known as cold storage or cold preservation, is a method used to prolong the shelf life of perishable goods by maintaining them at low temperatures. This technique is commonly applied in food preservation, pharmaceuticals, and biological research to slow down the metabolic and microbial activities that cause spoilage.
The primary principle of külmhoiduse is to reduce the temperature of the products below the threshold at
Külmhoiduse methods include refrigeration, freezing, and cryopreservation. Refrigeration is suitable for short-term storage, while freezing extends
The advantages of külmhoiduse include maintaining nutritional quality, flavor, texture, and safety of food products. It
In food industry, külmhoiduse is vital for transportation and retail storage, reducing waste and ensuring food